Mix together ricotta, cheeses, and eggs to form a smooth paste. Sprinkle in salt and pepper and blend well. Cover the bowl and place in refrigerator for at least half an hour.

Roll out pasta to about the thinness of a dime. Cut it into a smooth sided rectangle. Drop spoonfuls of cheese mixture onto the rectangle about 1/2-inch from one side and 1 1/2-inches from the other side. Carefully fold the pasta over the filling and use fingers to seal it in. Cut to separate the ravioli. Using a fork, press around edges to seal well enough that it won't leak when you cook it.

Bring a pot of water to a boil. Carefully drop ravioli into the water to cook. When they float to the top, they are done. Remove with a slotted spoon. Add sauce if desired.